Garlic Butter Shrimp Rice Bowls
A quick, cozy dinner featuring juicy shrimp cooked in a buttery garlic sauce served over fluffy rice. Perfect for busy weeknights!
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1 lb peeled and deveined shrimp Medium or large size, thawed if frozen
- 2 cups cooked jasmine rice Can use leftover rice for better texture
- 4 tbsp butter Can substitute with half olive oil for a lighter option
- 3 cloves garlic, minced Fresh garlic is best
- 2 tbsp soy sauce Use tamari for gluten-free or coconut aminos for a softer flavor
- 1 lemon juice from fresh lemon Lime can be used as a substitute
Optional Add-Ons
- 1 cup spinach Toss in at the end to wilt
- 1 egg fried egg For added protein on top
- to taste red pepper flakes For a spicy kick
- to taste fresh herbs (green onions, cilantro) For garnish
Instructions
Preparation
- If using leftover rice, reheat it with a small splash of water and cover it to steam. If cooking fresh rice, start it first.
- Pat the peeled shrimp dry with paper towels.
Cooking
- Heat a pan on medium heat and add the butter (or half butter and half oil).
- Add minced garlic and stir for about 30 seconds until fragrant but not browned.
- Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and curled.
- Add a splash of soy sauce and squeeze lemon juice over the shrimp, stirring to coat.
Serving
- Scoop rice into bowls and pour the shrimp and sauce over the top. Add optional toppings if desired.
Notes
For variations, consider adding veggies, making it creamy with mayo or cream, and experimenting with different rice types.